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Maria Luiza Rodrigues de Souza
Universidade Estadual de Maringá
45Publications
10H-index
261Citations
Publications 45
Newest
#1Daniel de Almeida Cerquetani (UFRPE: Universidade Federal Rural de Pernambuco)
Last.Bruno Lala (UNESP: Sao Paulo State University)H-Index: 2
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The objective was to evaluate the physicochemical, mechanical and histological characteristics on rumen and reticulum of sheep submitted to different retanning techniques. Twenty rumens and reticulum were tanned with chrome and retanned with different tannins (Treatment1 = chrome; Treatment2 = vegetable; Treatment3 = synthetic and Treatment4 = vegetable + synthetic). Tanned samples of rumens and reticulum were extracted to evaluate the arrangement of fibers, and submitted for determination of ch...
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#1Adriana Cristina Bordignon (UFMA: Federal University of Maranhão)
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
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After Nile tilapia skin was preserved using the methods of freezing and dry salting, characteristics of skin gelatin were evaluated with regard to yield, rheological features and physical and chemical properties. Preservation was performed after filleting, at which time skins were either frozen (-18°C) for 7 days or salted (25°C) for 7 days. Although no differences (p > 0.05) were observed with respect to humidity, protein, lipid, ash and calcium levels, gelatin from salted skins had a higher co...
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#1Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
#2Grazyella Massako Yoshida (UNESP: Sao Paulo State University)H-Index: 7
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
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This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented g...
1 CitationsSource
#1Ana Paula Sartório Chambo (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
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2 CitationsSource
Last.Ana Paula Del Vesco (UFS: Universidade Federal de Sergipe)H-Index: 2
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ABSTRACTThis study aimed to develop extruded snacks including flour obtained from Nile tilapia carcasses, and then evaluate the chemical composition, colorimetry, thiobarbituric acid reactive substances, and microbiology. There was a significant increase in the levels of crude protein, ether extract, ash, and minerals, as well as a reduction in carbohydrates as more flour was included in the snacks. Increased levels of flavored flour caused reduction in the brightness of snacks. Oxidative rancid...
2 CitationsSource
#1Katia Setsuko Kimura (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
view all 6 authors...
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score purchasing intention scale was obtained, or rather, t...
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#1Katia Setsuko Kimura (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
view all 10 authors...
Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids w...
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#1Daniel Abreu Vasconcelos Campelo (UEM: Universidade Estadual de Maringá)H-Index: 3
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Jane Martha Graton Mikcha (UEM: Universidade Estadual de Maringá)H-Index: 11
view all 7 authors...
O objetivo deste trabalho foi desenvolver massas de pizza com diferentes niveis de inclusao de farinha de atum (Tunnus spp.). Para a producao da farinha de atum, foram utilizados troncos de atum sem nadadeiras, cozidos por uma hora, prensados, moidos e desidratados por 24 horas a 60 °C. Foram elaboradas massas de pizza sem inclusao (0%) ou com inclusao de 5, 10, 15 e 20% de farinha de atum, sendo estas inclusoes calculadas com base na quantidade de farinha de trigo. A farinha de atum e as difere...
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#1Vitória Regina Takeuchi Fernandes (UEM: Universidade Estadual de Maringá)H-Index: 2
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last.Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
view all 7 authors...
This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented t...
3 CitationsSource
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